3 tbsp. cocoa
1/4 c. red food coloring
1/2 c. butter
1 1/2 c. sugar
2 eggs
2 1/4 c. flour
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda
1 tsp. vinegar

Mix cocoa and food color together in small bowl - set aside - cream butter and sugar; add eggs mix well, add cocoa mixture and mix well. Add flour, salt alternately with buttermilk and vanilla. When well mixed put the soda on top of batter, then put the vinegar right on top of soda - let foam over batter. Fold in soda and vinegar - DO NOT BEAT! Bake in two 8 inch layers or one 9 x 13 inch pan at 350 degrees for 25 to 30 minutes.

FROSTING FOR RED VELVET CAKE:

3 tbsp. flour
1 c. milk
1 c sugar (granulated)
1 c. butter (do not substitute butter)
1 tbsp. vanilla

Gradually add milk to flour - cook over low heat, stirring until thick. Set aside to cool. Cream butter, vanilla and sugar until fluffy. Gradually add thick mixture and beat until like whipped cream. If cake is kept longer than 2 days it should be refrigerated.